Dan Pugliese’s Great Meat-a-balls

By Linda Bramble

Here’s the best recipe for meat balls I know from my friend Dan Pugliese’s original Italian recipe.  He starts with one pound of ground beef and a half a pound each of ground veal and pork. He hand mixes them together in a bowl until blended. 

To the meat he blends in six eggs, one cup of grated Romano cheese, one cup bread crumbs, two tablespoons parsley and salt and pepper

He rolls them lightly into balls. “The size,” says Dan, “is a personal decision.” The key is to be careful not to pack them too tightly.

Pop them in the tomato sauce without browning. The mark of a successful meatball is it will float to the top once cooked. Cook for one and a half hours and presto, great meatballs. Buon Appetito!